Tomatillo, Green Organic

Citrusy and organic tomatillo.

Easy to grow and very prolific, producing 2-3" round fruits, ripening to yellow-green. Tomatillos, a staple in Mexican dishes, are used for fresh or cooked green sauces. Unlike tomatoes, the tomatillo fruit is covered by a papery, lantern-like husk that splits open at harvest time. Fruits have a citrusy, tart and tangy lemon flavor when picked firm, bright green and big enough to fill the husk. After husks are removed, ripe fruits keep well for up to2 weeks when stored cool. Plants grow vigorously to 3-4 ft. tall and wide. Certified Organic Seed.

How to Sow

Start tomatillo seeds indoors in a warm, well-lighted area about 8 weeks before planting outdoors. Sow seed 1/4" deep into individual containers filled with seed-starting formula. Place containers in a south facing window or under grow lights until seedlings emerge. Keep moist. Seedlings emerge in 10-21 days at 75-80¿F.

How to Grow

Before transplanting, move to a sheltered area outside for a week. Transplant hardened-off seedlings to the garden once nighttime temperatures remain above 50°F. Set them slightly deeper than they were previously growing. Space tomatillo plants 2’ apart if you will cage them, 3’ apart if you do not cage. Pinch off the tips of the branches to control spread. Water if the weather is dry, and apply a loose mulch to retain moisture. Do not plant tomatillos where nightshade crops, including tomatoes and peppers, have been grown for at least 3 seasons.

Harvesting

Harvest tomatillos when the fruits fill out the husks and the husks begin to break open, about 100 days after transplanting. In some cases, the fruits will not break open the husks, and you have to feel the fruits for firmness. Ripe tomatillos turn from green to pale yellow. Harvest the fruits, husks and all. If you are using them right away, remove the husks and wash the sticky fruits. Leave the husks in place, and you can store the fruits for up to a month. (Do not seal them in plastic bags or airtight containers. Instead, store them in mesh bags in a cool, well-ventilated spot.) Tomatillos are the key ingredient in Salsa Verde.